I made this recipe for the first time last Fall. It is amazing and brings the flavors of fall together in one dish. I think the only thing that would make it more “fall-ish” is to add some roasted butternut squash. Actually, that sounds so good I just might have to do that next time! Stephanie, of A Year of Slow Cooking described this dish as “a bowl full of Fall,” and I have to agree!
Adapted from this recipe.
Makes 8 servings
- 2 cups rice (uncooked)
- 1 14 oz can vegetable broth
- 2 1/4 cups water
- 1 tsp olive oil
- 14 oz sausage (I used smoked chicken sausage that is fully cooked)
- 1 medium onion, chopped
- 2 medium carrots, chopped (I used 15 baby carrots)
- 2 tsp olive oil
- 2 small apples, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp rosemary
- 1 Tbsp dried parsley flakes
- Pre-heat oven to 350*.
- Mix rice, vegetable broth, water and 1 tsp olive oil in a medium sauce pan. Bring to a boil and then reduce heat. Cover and simmer until rice is cooked (about 20 minutes).
- Meanwhile, sauté the onion and carrots in the remaining 2 tsp olive oil until tender, about 5 minutes.
- Add sausage and sauté another 2 minutes (if you are using raw sausage, cook longer here, or cook separately and add at this time.)
- Add apples and sauté another 3 minutes.
- In a large bowl, combine cooked rice, sausage/apple mixture and all spices. Mix well.
- Transfer mixture to a 9 x 13 baking dish that has been sprayed with cooking spray. Cover with foil and bake for 30 minutes.